Vegan Taco Tuesday

These Vegan Crunchy Cauliflower Tacos With Avocado, Lime & Cilantro Dressing and Zesty Cabbage Slaw - taken straight out of the @foodmatters playbook are ridonkulously delicious, super easy to make, can be made ahead of time and make for great leftovers... If there are any left!!

I actually had no idea that today is #nationaltacoday. What are you waiting for? National Taco Day on Taco Tuesday 🌮🎉 wait.... Now I've just heard it's #worldtacoday ... You best be gettin' your taco on.

You could actually make all of this ahead of time and store it in separate containers and bring it to a potluck or picnic for people to assemble them themselves. Vegan food is anything but boring!!!!

CRISPY SPICED CAULIFLOWER

1 small head of cauliflower, cut into bite-size florets

1 cup almond meal

handful of fresh cilantro, chopped roughly

2 tsp chili powder

1 tsp smoked paprika

1 tsp cumin

1/2 tsp garlic powder

1 tsp ground turmeric

1 cup coconut milk or almond milk

1/2 cup brown rice flour

juice of 1 lime

Salt & pepper to taste

ZESTY CABBAGE SLAW

1/2 red cabbage, thinly sliced

juice of 1 lime

1 tbsp apple cider vinegar

Salt & pepper to taste

AVOCADO, LIME & CILANTRO DRESSING

1 avocado

handful of fresh cilantro

juice of 1 lime

¼ tsp sea salt

FOR SERVING

12 organic corn or flour tortillas (or for a grain and gluten free option look out for paleo tortillas)

fresh lime wedges

handful of fresh cilantro

WHAT TO DO

Line a baking tray with parchment paper and preheat oven to 350ºF (180ºC).

Mix almond meal and ground spices in a medium sized bowl to make a crumb.

In another bowl, mix together almond or coconut milk, brown rice flour and lime juice to make batter. Mix well.

Coat cauliflower florets in batter, a few at a time then toss in almond meal spice mix.

Bake for 25-30 minutes or until golden brown and crisp.

While your crispy cauliflower is baking, prep your avocado dressing by adding avocado, cilantro, lime and salt to blender or food processor and blend until smooth.